Five-Spice Cabbage Salad – Sybaritica

This Five-Spice Cabbage Salad uses the Bengali Spice Blend, Panch Phoron, and makes a terrific accompaniment for Tandoori dishes, or fiery Curries.

• 2 cups finely shredded Cabbage;
• 1 ½ tbsp. coarse Salt;
• 1 tsp. Panch Phoron;
• 8 small dried red Chilies;
• 3 tbsp. Vegetable Oil.
• 1 tsp. Lemon Juice.

• Toss the Cabbage shreds with the salt and leave to soften and wilt for at least an hour.
• Once softened, rinse the Cabbage several times in lots of water to wash away the excess salt and then squeeze dry.
• Bring the oil to the smoking point over a high flame and then add the Panch Phoron.
• When the Panch Phoron seeds begin to pop, add the Chillies, stirring briskly, and immediately remove the pan from the heat once they begin to visibly darken.
• Pour the oil and spices over the wilted Cabbage and then add the Lemon Juice, tossing well.
• Allow to cool to room temperature and then serve.